Thursday, June 14, 2012

Because I'm forgetful

A few years ago I ran across a super simple recipe for scalloped potatoes with cheese. So simple, in fact, that while I made them often, I never managed to input the recipe into the cooking software, much less print it on a card for the recipe box. With six actual ingredients, there's no way I would forget how to make them, right?

Hmph. The last time I made them was when I lived at the old place, so it's been at least nine months. While I remembered all the ingredients, I could not for the life of me remember the temperature and time to bake them. Four hundred twenty-five sounded right, but compared to other recipes I saw, it seemed high.

Google to the rescue; I found the recipe again. I'm sharing it here in part because it is yummy, and in part so I don't lose it again.

Cheesy Scalloped Potatoes

1 garlic clove, halved
Butter-flavored cooking spray
6 medium peeled red potatoes, cut into 1/8-inch-thick slices
2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded Gruyère cheese
1 cup skim

  1. Preheat oven to 425°.
  2. Rub an 11- x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.
  3. Arrange half of potato slices in dish; drizzle with 1 tablespoon margarine. Sprinkle with 1/4 teaspoon salt and half of pepper; top with 1/4 cup cheese. Repeat layers with remaining ingredients.
  4. Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425° for 40 minutes or until potatoes are tender.
This is a very forgiving recipe; just keep the proportions about the same. Tonight I'm using a mix of fontina (yum - extra melty!) and cheddar cheese.


melissa said...

Smart to keep the recipe here, but you need to quit calling yourself an idiot!

Just a suggestion. :) And, btw, sounds totally yummy.

Diane said...

If the label fits...:)

This isn't really like traditional scalloped potatoes, as there isn't much sauce, just the bit the potato starch forms with the milk, but anything with melted cheese HAS to be yummy!